|Little German Cookbook|
|by Gertrud P. Matthes|
Germans are renowned for their hearty appetites, their weakness for luscious desserts, and their knack for making any meal into a rich feast.
Tip: Try milk soup for more results.
Results 1 - 10 of 23 for german milk soup
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Cook potatoes in ... Blend in flour. Stir in milk. Add half of potatoes. Mash rest of potatoes and add with rest of ingredients. Heat until steaming hot.
Combine soup, milk, onions, green ... and bake at 350 for 1 hour 15 minutes. Remove cover, add cheese and return to oven. Bake uncovered 10 minutes longer.
If the depth of water used to cook the noodles exceeds the depth of the noodles by an amount approximately equal to the depth of the noodles, then it ...
Mix the above and layer with the noodles. Pour over top mixture of: Sprinkle with a little Mozzarella and a little more Parmesan cheese. Bake at 350 ...
Alternate layers of noodles and filling in flat, greased 2 1/2 quart casserole dish. Noodles first, then filling, ending with filling on top. Pour ...
Mix together and ... simple, cheap supper so often I hated it but now I'd give anything for a bowl of this soup served and cooked by Mom in her kitchen."
Prepare your own recipe of chicken soup as for chicken ... or make this German soup. Cook until ... add a little milk just as this is served in the bowls.
Put ham and ... onion with bacon. Add to ham. Mix flour and milk; stir into soup. Simmer, covered, for 15 minutes. Garnish with parsley. 6 to 8 servings.
Wash leeks thoroughly ... simmer for 10 minutes, stir occasionally. Add the milk and bring to a boil. Serve sprinkled with ham or fresh chopped parsley.
Combine beans, water, ... tender, then add potatoes. When beans and potatoes are tender, add milk, cream, and butter. Bring to a boiling point. Serves 4 to 6.
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